Рецепт Bitter Chocolate Teardrops Of Strawberry And White Chocol
by Global Cookbook

Avg. 0/5 0 голосов


	Порций: 4

Ингредиенты

55 gm Bitter Chocolate, (melted and poured into 2 greaseproof piping bags)
8 x Strips Acetate, (cut approximately 5cm / 30cm - the sort used for model making)
125 gm White Chocolate
450 ml Double Cream, (lightly whipped and chilled)
50 gm Caster Sugar

Put the gelatine in a bowl and cover with cool water.
Hot the puree and liqueur, squeeze out the softened gelatine and add in to the puree. Stir to dissolve. Set on one side to cold and start setting.
Heat chocolate gently in a double boiler and then cold.
In a heavy based pan, dissolve the sugar and water. Bring to the boil and then simmer till a light caramel soft crack stage is reached (use a sugar thermometer) and then keeping the mixer running, pour the sugar slowly down the side of the bowl - whisking till the meringue is cooked - a bout 2 min (Italian Meringue).
Mix in the melted chocolate, then the strawberry concentrate and then the cream. Fill a piping bag and refrigeratetill ready to use.
Teardrops
Cut off all the ends of the greaseproof bags and pipe squiggles of bitter chocolate over the acetate to create a rough lattice effect.
Pick up the two ends of the acetate and stick together chocolate side in words to create a teardrop shape.
Refrigeratein the fridge till ready to serve.
Serve
Carefully peel away the acetate leaving a chocolate shape.
Pop into each serving plate and fill with chocolate strawberry mousse.
Pour a little strawberry sauce or possibly chocolate sauce onto the plate and garnish with a few small perfect strawberries with their green stems intact.